Last month we shared some macro-friendly dishes to add to your Thanksgiving meal, so this month we’re sharing a few easy ideas that you can bring along to a holiday party or family dinner!

ROSEMARY MASHED POTATOES

A traditional favorite with less fat and fresh herbs is always a crowd-pleaser.

PREP TIME:  10 minutes || COOK TIME:  15 minutes || Makes 6 servings

WHAT YOU NEED

• 950 grams red-skin potatoes, raw (about 6 small-medium potatoes)

• 150 grams unsweetened almond milk (about ½ cup)

• 10 grams ghee or butter (about 2 tsp.)

• 30 grams fresh grated parmesan cheese (about 2 TBSP.)

• 2 sprigs of fresh rosemary

• 1 tsp. salt

• ¼ tsp. black pepper
  
  

WHAT TO DO

1. Wash potatoes and cut into large cubes. Fine chop rosemary.

2. Boil potatoes for 10 minutes or until soft enough to pierce with a fork

3. Drain potatoes and transfer to a large mixing bowl or stand-up mixer. Add almond milk, ghee, rosemary and salt and pepper

4. Whip using a hand-mixer (or stand-up mixer) on medium speed for about a minute or until all lumps are gone and texture is smooth. May add more seasoning to taste if desired.

5. Garnish each serving with 5 grams (about 1 tsp.) of parmesan cheese.

MACROS PER (150 grams) SERVING : 4P/2.5F/25C (135 CAL)

You can find the recipe in the MyFitnessPal database by searching “KLN Recipe Rosemary Mashed Potatoes”.

MAPLE ROASTED SQUASH SALAD

A quick side dish that I always bring along when going to any sort of dinner party because I love being able to fill up my plate with a big yummy salad. It’s a great way to get your veggies in and fill your plate with volume!

PREP TIME:  5 minutes || COOK TIME:  30 minutes || Makes 6 servings

WHAT YOU NEED

• 170g mixed greens (about 6 cups)

• 400g cubed butternut squash (4 cups)

• 85g pomegranate seeds (½ cup)

• 60g feta cheese (about ½ cup)

• 30g pure maple syrup (2 tbsp)

• Olive oil spray

• Salt and pepper
  

WHAT TO DO

1. Preheat oven to 375°F. Toss cubed butternut squash in a bowl with maple syrup, salt, and pepper.

2. Spray baking tray with olive oil spray. Roast squash for 30 minutes until soft and caramelized on the bottom.

3. Add greens, pomegranate seeds, and feta to a large bowl. Top with warm butternut squash and serve immediately.

NOTES
Dressing: I like to top this with either Bolthouse Farms Balsamic Vinaigrette dressing (usually found in the refrigerated produce area of the grocery store) or with a quick dijon vinaigrette (whisk together rice vinegar, dijon mustard, salt, pepper, and a bit of minced garlic).

MACROS PER SERVING: 4P/3F/19C (114 CAL)

You can find the recipe in the MyFitnessPal database by searching “KLN Recipe Maple Roasted Squash Salad”.

CHRISTMAS JELLO

An old school jello recipe that has been a staple at our family Christmas dinners since I can remember. Easy to make, and a VERY macro-friendly option compared to other desserts!

PREP TIME:  3 minutes || COOK TIME:  3+ hours to chill || Makes 8 servings

WHAT YOU NEED

•  1 box sugar free strawberry jello

• 2 oranges

• 450g applesauce (2 cups)

• 16 oz fresca, diet 7up, diet sprite, diet ginger ale, lemon lime Zevia, etc.

WHAT TO DO

1. Squeeze the juice from two oranges into a mixing bowl. Stir in jello until dissolved.

2. Warm up applesauce in the microwave and mix in warm applesauce and diet soda.

3. Pour into a 8x8 dish and chill in fridge until firm.
   

MACROS PER SERVING: 0.5P/0F/8C (34 CAL)

You can find the recipe in the MyFitnessPal database by searching “KLN Recipe Christmas Jello”.

We know the holidays can be tough when you have nutrition goals, but there are so many ways to enjoy the season while still feeling your best. We have so much good stuff we want to share that we can’t share it all here, so be sure to sign up for our email list where we’ll be sharing our BEST tips each Friday in a weekly email. Have any specific questions about tackling this holiday season? Leave ‘em below!